2 Homemade Christmas Cheesecakes

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2 Homemade Christmas Cheesecakes. Delicious dessert recipes for any Holiday or Party. Nutty Cheesecake is topped with nuts and Cherry and White Chocolate Cheesecake has a yummy cherry syrup topping.

Nutty Cheesecake

Nutty Cheesecake
Keyword: cheesecake, dessert
Ingredients
CRUST AND TOPPING:
  • 1/3 cup walnuts
  • 2/3 cup roasted unsalted shelled pistachios
  • 2 teaspoons pumpkin pie spice
  • 8 ounces gingersnap cookies
  • 1/2 cup crushed almonds
  • 1/2 cup unsalted butter melted
CHEESECAKE FILLING:
  • 3 teaspoons unflavored gelatin
  • 1/4 cup water
  • 1 pound cream cheese softened
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 and 1/2 cups heavy whipping cream
Instructions
CRUST AND TOPPING:
  1. Preheat oven to 425°F. Grease a 101/2-inch springform pan.
  2. Roast walnuts and pistachios on an oven tray for 5 minutes. Sprinkle nuts with pie spice; roast for 1 minute longer. Cool. Process spiced nuts with cookies until chopped finely; transfer to a medium bowl, stir in almonds.
  3. Reserve one-third of the nut mixture in a small bowl. Stir butter into remaining nut mixture. Press mixture evenly over base of tin; refrigerate for 30 minutes.
  4. Meanwhile, make Cheesecake Filling.
  5. Pour Cheesecake Filling into tin; top with reserved nut mixture. Cover; refrigerate overnight.
CHEESECAKE FILLING:
  1. Sprinkle gelatin over the water in a small heatproof measuring cup; stand cup in a small saucepan of simmering water.
  2. Stir until gelatin dissolves; cool for 5 minutes.
  3. Beat cream cheese, sugar and honey in a medium bowl with an electric mixer until smooth; beat in cream, then stir in gelatin mixture.

Cheesecake can be made a day ahead; keep covered in the refrigerator. Makes 16 slices,

Cherry and White Chocolate Cheesecake

 

Cherry and White Chocolate Cheesecake
Keyword: cheesecake, dessert, recipe
Ingredients
  • 12 ounces cream cheese
  • 3 tablespoons butter
  • 4 and 1/2 ounces chocolate graham crackers
  • 4 and 1/2 ounces white chocolate
  • 1/4 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 egg
CHERRY SYRUP:
  • 9 and 1/2 ounces frozen seeded cherries
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 and 1/2 tablespoons butter
  • 1 tablespoon water
Instructions
  1. Bring the cream cheese to room temperature.
  2. Preheat oven to 300°F. Grease deep 8-inch round closed springform pan; line side with parchment paper, extending paper 2 inches above side.
  3. Melt butter. Process crackers until fine; add butter, process until combined. Press cracker mixture firmly over base of pan; refrigerate 30 minutes.
  4. Break chocolate into small saucepan, add cream; stir over low heat until smooth. Cool completely.
  5. Beat cream cheese, sugar and egg in a small bowl with an electric mixer until smooth. Stir in cooled chocolate mixture. Pour mixture into pan; smooth surface.
  6. Bake the cheesecake about 1 hour. Cool in oven with the door ajar. Refrigerate cheesecake overnight.
  7. Make Cherry Syrup.
  8. Drizzle cheesecake with Cherry Syrup.
TO MAKE CHERRY SYRUP:
  1. Stir ingredients in a medium saucepan over medium heat until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, about 2 minutes. Cool completely.

Makes 12 slices.

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